Olive Magazine
A white bowl filled with a golden-coloured curry and white fluffy rice, scattered with coriander on a grey stone background

Kolamba’s parippu (lentil curry)

Published: July 15, 2021 at 4:36 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 or 4 as a side

The co-founder of Kolamba in London’s Soho shares this recipe with us from the restaurant's kitchen. A lentil curry spiced with mustard seeds, chilli powder, curry leaves and cinnamon, with layers of delicate flavour

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal225
fat6.9g
saturates4.6g
carbs26.5g
sugars2.2g
fibre4.4g
protein12g
salt1g
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Ingredients

  • 150g masoor dahl (red split lentils)
  • 1 tsp vegetable oil
  • ½ tsp black mustard seeds
  • ½ small red onion
  • 6-8 curry leaves, fresh, frozen or dried
  • ½ tsp hot chilli powder
  • 1 tsp (or you can use 1 tsp ground coriander powder and ½ tsp ground cumin) Sri Lankan curry powder
  • ¼ tsp ground turmeric
  • 5cm cinnamon stick
  • 125ml coconut milk
  • fried onions, fried garlic, fried curry leaves and fried chillies, to garnish

Method

  • STEP 1

    Wash the lentils. Heat the oil in a pan over a medium heat and, when it’s hot, add the mustard seeds and let them start to pop. Add the onion and curry leaves, and mix in. Add the chilli powder, curry powder and turmeric, stir and cook for 5-10 seconds. Add the cinnamon stick and a pinch of salt. Mix to coat with the spices. Cook for about 3 minutes until fragrant.

  • STEP 2

    Add the drained lentils to the pan with 250ml of water, partially cover the pan and cook for 10 minutes. Add the coconut milk and ¾ tsp of fine sea salt, and simmer for 12-15 minutes or until the lentils are cooked and tender. Taste and adjust the seasoning if needed.

  • STEP 3

    Finish the lentils with fried onions, garlic, curry leaves and chillies, if you like.

Discover more easy Sri Lankan-inspired recipes

Sri Lankan cashew and potato curry
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